Cocktail Cheela

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

2 cups besan (bengal gram flour)
1/2 cup finely chopped onions
1 chopped tomato
1 chopped green chillies
2 tsp chopped coriander (dhania)
1 tsp garam masala
salt to taste
1/2 tsp chilli powder
2 tbsp oil

Method :

Comine all ingredients in a bowl, mix well and add 2 cups of water gradually to make a smooth batter of flowing consistency.Heat a non stick pan and pour a spoonful of batter and spread evenly to make small round pancakes.Flip over when one side is cooked, using a little oil.Serve ot hwith mint chutney and tomato sauce.

Masala Rotis

Preparation :5 mins
Cook :30 mins
Total Time :35 mins
Servings :Makes 12 rotis

Ingredients :

1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1/2 cup low fat curds (dahi)
3/4 cup boiled , peeled and grated potatoes
1/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/2 cup chopped spinach (palak)
1/2 tsp turmeric powder (haldi)
1 tsp green chilli paste
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
3 tsp oil for cooking

Method :

Combine all the ingredients in a bowl, mix well and knead into a soft dough using water only if required.Knead the dough till it is smooth and divide into 12 equal portions.Roll each portion into small 125 mm. (5\") diameter rotis using little flour.Heat a non-stick tava (griddle) and cook each roti using ¼ tsp of oil till brown spots appear on both the sides.Serve hot.

Three Layer Sandwich

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

8 bread slices

To Be Mixed Together For The Stuffing
4 boiled , peeled and mashed potatoes
salt to taste
2 tsp ginger-green chilli paste
1/4 tsp lemon juice
1/2 tsp garam masala
1/2 tsp chilli powder

To Be Mixed Together For The Batter
2 cups besan (bengal gram flour)
4 tbsp rice flour (chawal ka atta)
salt to taste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
water as required

For The Red Chutney
2 tsp oil
1 onion , chopped
2 tomatoes , chopped
1 tsp red chilli sauce
2 tsp crushed green chillies
5 to 6 peppercorns (kalimirch)
1 tsp sugar
2 tsp chilli powder

To Be Mixed and Blended Together For The Green Chutney
1 cup chopped coriander (dhania)
1/4 cup mint leaves (phudina)
1/2 tsp lemon juice
2 to 3 garlic (lehsun) cloves
1 tbsp ginger-green chilli paste

Other Ingredients
oil for deep frying

Method :

For red chutney
For red chutneyHeat the oil in pan, add the onions and sauté for a whileAdd tomatoes and cook till tomatoes are soft and tender.Add red chilli sauce, green chillies, peppercorns, sugar and chilli powder and cook tlii thick.Cool and blend in a mixer to a smooth paste. keep aside.
How to proceed
How to proceedApply red paste on one bread slice. Cover with the second slice.Spread potato stuffing on it. Cover with the third slice.Apply green chutney on it ,cover with 4th slice.Similarly prepare other sandwiches.Heat the oil in a kadhai, dip the sandwich in prepared batter and deep fry till they turn golden brown from both the sides.Cut in triangle shape and serve.

Vegan Amaranth Almond Milk and Apple Porridge

Preparation :5 mins
Cook :10 mins
Total Time :15 mins
Servings :Makes 2 servings

Ingredients :

1/2 cup amaranth (rajgira) seeds
1 small stick cinnamon (dalchini)
1 cup almond milk
2 tsp maple syrup
4 tbsp chopped apple , unpeeled

Method :

Combine the amaranth, cinnamon stick and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the almond milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Switch off the flame, add the maple syrup and mix well. Discard the cinnamon stick.
Place half the porridge on a serving plate, top it with 2 tbsp of chopped apples evenly over it.
Repeat step 4 to make 1 more serving.Serve immediately.

Sandwich

Preparation :10 mins
Cook :5-7 mins
Total Time :17 mins
Servings :

Ingredients :

8 slices of bread or whole wheat bread slices
1 large sized tomato, chopped
1 small sized onion, chopped
4 tbsp chopped capsicum
4 tbsp chopped spinach (palak)
2 cheese cubes, grated
4 tbsp grated paneer (cottage cheese)
1 tsp oil
salt and black pepper (kalimirch) powder to taste
4 tbsp beaten cream
1/2 tsp dried oregano

Method :

Heat oil and add the ch. onions,ch.capsicum,tomatoes and spinach.Saute for a few secs each and add salt n pepper to taste.Remove from fire, cool a bit and add the grated cheese,divide the mix in to 4 equal portions.Spread each portion of the mix between two slices of bread.Beat the cream lightly and mix the oregano with it along with a pinch of salt.Lavishly spread the cream and oregano spread on the outside of the sandwiches and grill on a hot tawa on low - medium heat...till crispCut in to triangles and serve with tomato chili sauce.

Buckwheat and Green Apple Porridge

Preparation :5 mins
Cook :5 mins
Total Time :10 mins
Servings :Makes 2 servings

Ingredients :

1/2 cup buckwheat (kuttu or kutti no daro)
1/2 cup almond milk
2 tsp maple syrup or honey
1/2 cup chopped green apple

Method :

Heat approx. ¾ cup of water in a deep non-stick pan, add the buckwheat and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Transfer the cooked buckwheat into a deep bowl, add the almond milk and whisk well.
Add the honey and mix well.
Top it with the chopped apples evenly over it.
Refrigerate for atleast 1 hour and serve chilled.

Parantha Hara Bara

Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 8 parathas

Ingredients :

For The Dough
2 cups whole wheat flour (gehun ka atta)
1/2 cup boiled and crushed green peas
salt to taste
1/2 tsp oil

For The Stuffing
4 boiled and mashed potatoes
1 tbsp chopped coriander (dhania)
1/4 cup chopped onions
1/4 cup grated paneer (cottage cheese)
chilli powder to taste
1 tsp crushed green chillies

Other Ingredients
2 tbsp ghee
whole wheat flour (gehun ka atta) for rolling

For Serving
3 tbsp butter

Method :

For the dough
For the doughCombine all the ingredients in a bowl and using warm water knead a soft dough.Divide the dough into 8 equal potions and keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl, mix well.Divide into 8 equal portions. Keep aside.
How to proceed
How to proceedRoll out one portion of a dough, add one portion of the stuffing.Joint the edges and roll out the dough into a round little thick paratha using little flour for rolling.Heat the tava and cook the parathas using little ghee till the golden brow spots appears on both the sides.Repeat the same above procedure with the remaining ingredients to make 7 more parathas.Serve hot and spread little butter on top.

Quinoa Veg Upma

Preparation :10 mins
Cook :28 mins
Total Time :38 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup quinoa , washed and drained
2 tsp olive oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
4 curry leaves (kadi patta)
1 tbsp broken cashewnuts (kaju)
1 tbsp raw peanuts
1/2 cup finely chopped onions
1/2 cup green peas
1/4 cup finely chopped carrot
1/4 tsp chilli powder
salt to taste
1/4 cup finely chopped coriander (dhania)
1 tsp lemon juice

Method :

Heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds.Add the green chillies, ginger and curry leaves and sauté on a medium flame for a few seconds.
Add the cashewnuts and peanuts and sauté on a medium flame for 1 minute.Add the onions and sauté on a medium flame for 2 minutes.
Add the green peas and carrot and sauté on a medium flame for 2 minutes.
Add the quinoa and sauté on a medium flame for 1 minute.
Add the chilli powder, salt and 2¼ cups of hot water, mix well cover with a lid and cook on a medium flame for 20 to 22 minutes, while stirring occasionally.
Switch off the flame, add the coriander and lemon juice and mix well.
Serve hot.

Samo Dhokla

Preparation :15 minutes
Cook :12 minutes
Total Time :27 mins
Servings :

Ingredients :

1 cup sanwa millet (sama)
1/2 cup low fat curds (dahi) (required for soaking Samo)
1/4 cup grated bottle gourd (doodhi / lauki)
(dudhi)
1 tsp ginger-green chilli paste
coriander (dhania) leaves
salt as per taste
1/2 tsp eno fruit salt

Method :

Mix yogurt and samo (such that samo is just soaked in yogurt) and leave for 1 hourGrind them together in a mixer, alongwith the required quantity of salt.Leave this batter to ferment for 8 hours.Before preparing, add grated bottlegourd, ginger- green chillies paste, eno and handful of finely cut corriander leaves.Keep water for boiling in a dhokla vessel or any broad bottomed vessel with lid.Grease a thali or any low height steel container.Pour required amount of dhokla batter into this thali, sprinkle some black pepper and keep it in the dhokla vessel for steaming.Allow to steam for 12 minutes.Cool and cut into diamond shapes and serve with farali green chutney and peanut oil.

Cream Cheese Sandwich

Preparation :15 mins
Cook :0 mins
Total Time :15 mins
Servings :Makes 4 sandwiches

Ingredients :

To Be Mixed Into A Filling
3/4 cup readymade cream cheese
1/4 cup finely chopped and deseeded tomatoes
1/4 cup finely chopped capsicum (red , yellow , green)
1/2 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
2 tbsp chopped basil leaves
salt to taste

Other Ingredients
8 bread slices
4 tsp butter for spreading

Method :

Divide the filling into 4 equal portions. Keep aside.Trim the sides of all the bread slices and apply ½ tsp of butter on each bread slice.
Put a portion of the prepared filling on a buttered bread slice, and spread it evenly. Cover it with another bread slice with the buttered side facing downwards.
Repeat step 3 to make 3 more sandwiches.Cut each sandwich diagonally into 2 and serve.

Cabbage and Paneer Grilled Sandwich

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 sandwiches (4 sandwich )

Ingredients :

8 bread slices
1 cup grated cabbage
3/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
butter for spreading and brushing

Method :

Combine the cabbage, paneer, coriander, green chillies and salt in a deep bowl and mix well.Divide the filling into 4 equal portions.Spread 2 bread slices on a clean, dry surface and butter them lightly.Place a portion of the prepared filling on each bread slice.Butter 2 more bread slices and place them on the filling with the buttered side facing downwards.Brush some more butter on top and grill in a greased griller for 5 to 7 minutes or till the sandwiches are brown and crisp.Repeat steps 3 to 6 to make 2 more sandwiches.Serve immediately.

Quick Rava Idli

Preparation :10 mins
Cook :45 mins
Total Time :851 hours 25 minutes
Servings :Makes 42 idlis

Ingredients :

For Quick Rava Idli
2 1/2 cups semolina (rava / sooji)
3 1/2 cups buttermilk
2 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/8 tsp asafoetida (hing)
1 tsp urad dal (split black lentils)
5-6 curry leaves (kadi patta)
8-10 cashew nuts (kaju) , broken into halves
2 green chillies , finely chopped
1 tsp finely chopped ginger (adrak)
salt to taste
1 tbsp fruit salt
oil for greasing

Method :

How to make quick rava idli
How to make quick rava idliHeat ghee in a kadai or a deep non-stick pan. Add the mustard seeds.When the seeds crackle, add the cumin seeds, asafetida and urad dal. Sauté on a medium flame for a minute till the dals turn golden brown in colour.Add the curry leaves and cashew nuts and sauté on a medium flame for 1 minute.Add the green chillies and ginger and sauté on a medium flame for a few seconds.Add the rava and roast on a medium flame for 5-7 minutes, while stirring occasionally.Switch off the flame and allow it to cool completely.Transfer the semolina into a deep bowl, add the buttermilk and salt to taste.Mix well and cover with a lid and keep aside for 30 minutes.Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.In one stand, we made 15 idlis. Repeat step 10 to make 26 more idlis in two more stands.Cool slightly and remove the rava idli from the mould. Serve hot with a chutney of your choice.
How to pack quick rava idli
How to pack quick rava idliAllow them to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.

Puttu

Preparation :10 mins
Cook :3 mins
Total Time :13 mins
Servings :Makes 4 servings

Ingredients :

1 1/2 cups raw rice (chawal)
salt to taste
8 tbsp freshly grated coconut

For Serving
kerala papadum
bananas

Method :

Take a coconut shell, with 3 eyes. Break one of the eyes, to create a big hole and keep aside.
Soak the rice in enough water in a deep bowl and keep aside for 1 hour.
Drain the water completely using a strainer, and put the rice on a dry muslin cloth and allow it to dry completely for 30 minutes.
Once dried, put the rice in the mixer and blend it to a fine coarse mixture.
Put the coarse mixture in the sieve and sieve it. If there are left over rice in the sieve, you can blend it again and sieve it.
Transfer the sieved flour and salt in a deep bowl, and sprinkle approx. ½ cup of water gradually, to form a mixture like bread crumbs.
Heat the pressure cooker with enough water, close the lid, do not put the whistle and allow it to boil till the steam comes out from the top.Take the coconut shell, put 1 tbsp of coconut, ¼ of the rice mixture, again 1 tbsp of coconut and ¼ cup of rice mixture and spread it evenly. Make sure you do not press it while filling the shell.
Place this coconut shell over the cooker’s whistle, by inserting it through the hole created, and allow it to cook on a medium flame for 5 to 6 minutes, till you can see the steam coming out of the puttu.
Repeat step 8 and 9 to make 3 more puttus.Remove the shell carefully from the cooker, invert it on a serving plate and serve it immediately with kerala papadum and bananas.

Egg Malai Masala

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 servings

Ingredients :

4 eggs
1/2 cup chopped onions
4 chopped green chillies
2 tsp grated ginger (adrak)
1/2 cup milk
salt to taste
garam masala to taste

Method :

Boil the eggs keep, peel them and cut then into half.Combine the onions, green chillies and ginger and blend in a mixer till smooth.Heat the ghee in a pan, add the paste and saute for 2 minutes.Add the eggs and saute till the onions become brown.Add the milk and cook till it becomes a little thick.Add the salt, boil the milk and add the garam masala and mix well.Serve hot garnished with coriander.

Mini Quinoa Pancakes

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 14 mini pancakes

Ingredients :

1 cup quinoa flour
1/2 cup grated carrot
1/2 cup chopped spinach (palak)
1/4 cup grated potatoes
salt to taste
1/2 tsp oil for greasing

Method :

Combine all ingredients along with ¾ cup of water in a deep bowl and mix well.Heat a non-stick mini uttapa pan and grease with ¼ tsp of oil. Pour 1 tbsp of the batter into each uttapa mould, spread it evenly and cook on a medium flame till they turn golden brown in colour from both the sides.Repeat step 2 to make 7 more mini pancakes in 1 more batch.Serve immediately.

Pesrate

Preparation :-
Cook :-
Total Time :0 mins
Servings :

Ingredients :

FOR THE BATTER
1 cup rice (chawal)
1 cup parboiled rice (ukada rice)
1 cup toovar (arhar) dal
1 cup mix dals (urad, chana and moong)
FOR THE MASALA
3 whole dry kashmiri red chillies
3 green chillies
2 tbsp finely chopped coriander (dhania) leaves
1/2 tsp asafoetida (hing)
salt to taste
a few curry leaves (kadi patta)

Method :

For the batterSoak the rice and par boiled rice together.Soak all the dals together.Soak the rice and dals overnight.Grind the rice with little water.(the batter should be fine with any kani)Grind the dals coarsely with litle water.Now mix the rice and dal.Cover and leave to ferment for about 7-8 hours.For the masalaGrind the kashmiri red chillies and green chillies to a paste with 1 tbsp water.Mix together in the batter chillie paste, finely chopped corriander, hing, curry leaves and salt.Mix these masalas well in the batter and see to it that no lumps are formed.For the pesrateHeat a non stick tava.Spread a little batter as we do for a uttapa.(thick)Spread a little oil and cook on both the sides.Serve hot with powder chutney.

Paneer Sandwich

Preparation :30 mins
Cook :15 mins
Total Time :45 mins
Servings :Makes 2 servings

Ingredients :

1 cup grated paneer (cottage cheese)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tsp finely chopped green chillies
3 tbsp finely chopped coriander (dhania)
salt to taste
a pinch of chilli powder
12 bread slices
1 tbsp ghee

Method :

Combine the paneer, onions, tomatoes, green chillies, salt, pepper, coriander in a bowl and mix well. Keep aside.Remove the edges of the bread slices and apply ghee on one side of each slice.Spread a portion of the stuffing on 6 bread slices and sandwich with another bread slices.Grill or toast till it turns crisp.Serve hot with tomato sauce.

Moong Capsicum Sandwich

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 1 serving

Ingredients :

For The Stuffing
1/2 cup boiled whole moong (whole green gram)
1/2 cup chopped capsicum (red , green and yellow)
1/4 cup chopped canned pineapple
1/2 cup finely chopped spinach (palak)
1 tbsp oil
2 tsp cumin seeds (jeera)
8 basil leaves , chopped
2 green chillies , chopped
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
salt to taste
4 tbsp grated paneer (cottage cheese)
2 tsp fennel seeds (saunf)

Other Ingredients
4 slices multi grain bread
1/4 cup white butter
2 tsp chopped green garlic (hara lehsun)

To Garnish
spring onions , finely chopped

Method :

For the stuffing
For the stuffingHeat the oil in a pan and add the cumin seeds.When the seeds crackle, add the green chillies, moong, capsicum and spinach and saute for 2 minutes.Add the spices, mix well and cook for 2 minutes.Add the basil leaves and pineapple pieces and mix well and cook for 1 minute. Keep aside.
How to proceed
How to proceedCombine the butter, garlic and salt and mix well.Apply this butter on each bread slice.Place a bread slice on clean dry surface and spread the stuffing on it.Grate some paneer on it and sprinkle salt and fennel seeds powder on it.Cover it with another bread slice and cut in to 4.Serve fresh with hot soup and chutney.

Almond and Saunf Sandwich

Preparation :20 mins
Cook :10 mins
Total Time :30 mins
Servings :Makes 1 serving

Ingredients :

To Be Mixed Together For The Filling
2 tbsp finely chopped cucumber
2 tbsp chopped tomatoes
2 tbsp chopped paneer (cottage cheese)
2 tbsp chopped apple
2 tbsp chopped pineapple
2 tsp fennel seeds (saunf) powder
3 tbsp blanched and slices almonds (badam)
1 tsp powdered sugar
salt to taste
1 tsp freshly ground black pepper powder
1 tsp olive oil

Other Ingredients
4 slices whole wheat bread
1/4 cup chopped spinach (palak)
2 tsp olive oil
1 tsp garam masala

To Garnish
grated cabbage and carrot

To Serve
green chutney

Method :

Place the bread slice on a hot tava and roast using little olive oil.Spread the spinach leaves and a layer of filling on it.Cover it with another bread slice and turn and roast well.Cut into wedges and serve hot garnished with cabbage and carrots.

Paneer Strawberry Sandwich

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 4 serving

Ingredients :

1 cup grated paneer (cottage cheese)
3/4 cup chopped strawberries
1 tbsp chopped yellow capsicum
2 tsp chopped red chillies
1 tbsp honey
salt to taste
6 slices multigrain bread
2 tsp chopped garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tbsp butter
2 tbsp mint leaves (phudina) chutney

For The Garnish
tomato ketchup
mustard sauce

Method :

Apply butter on bread slices.In a bowl, mix paneer, strawberries, capsicum, red chillies, honey, salt and mix well.To this mixture add garlic and mint-coriander.Apply this mixture on bread slice, place another bread slice on it.Grill it or cook on a non-stick tawa till the sides become crisp or light brown in colour.Serve delicious sandwiches with mint-parsley chutney.Garnish with mustard sauce and tomato ketchup

Paneer Methi Roti

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 6 rotis

Ingredients :

1/2 cup grated low-fat paneer (cottage cheese)
5 tbsp finely chopped fenugreek (methi) leaves
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
1 tbsp fresh low-fat curds (dahi)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp sugar
salt to taste
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

For Serving
low-fat curds (dahi)

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough, using little water. Cover with a lid and keep aside for 10 minutes.Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.Serve immediately with low-fat curds

Iddly

Preparation :30
Cook :30
Total Time :601 hours
Servings :

Ingredients :

1 cup urad dal (split black lentils)
2 cups rice (chawal) (ponni rice)
1 tsp fenugreek (methi) seeds
3 tbsp sesame (til) oil
1 cup steamed rice
salt to taste

Method :

Soak urud dhal and fenugreek seeds together for 6-8 hrs.Soak the rice separately for 6-8 hours.Wash and grind the dhal with the cooked rice & yellu oil to a smooth, airy, fluffy batter using a little water, now add the rice after washing well to the batter & continue to grind till the rice/dhal batter resemble a few fine rava texture, remove from grinder,Put into a vessel add salt mix well - leave to ferment.Keep the batter in a warm place -
To make iddly’s
To make iddly’sTake the idle vessel, fill it with 4-6 cups of water & place on heatTake the idly trays grease it with yellu oil, pour a ladleful of the batter into greased moulds,Place these mould into the idly vessel cover the vesset & leave to cookOnce you find steam escaping from the cover, lower the flame & leave to cooker for 10 minutesRemove from heat & leave to cool down for 5-7 mins.Then open the vessel, remove the trays, sprinkle with cold water, take a flat spoon & remove the iddlys from the dent’s place in a plate drizzle a little ghee on each iddly & serve with chutney’s/sambar/iddly mulagai podi

Coriander Roti

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 8 rotis

Ingredients :

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

To Be Mixed Into A Stuffing
1 cup chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 1/2 tsp finely chopped green chillies
1 tbsp besan (bengal gram flour)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for brushing and cooking

Method :

For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed
How to proceedDivide the stuffing into 8 equal portions.Divide the dough into 8 equal portions.Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush little oil evenly over it.
Sprinkle a portion of the stuffing evenly over it.
Roll it up tightly from one end to another end.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 8 to make 7 more rotis.Serve immediately.

Ghee Roast Dosa

Preparation :2 mins
Cook :20 mins
Total Time :22 mins
Servings :Makes 5 dosas

Ingredients :

1 1/4 cups dosa batter
5 tsp malgapodi powder
5 tsp melted ghee

For Serving
coconut chutney
sambhar

Method :

Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
Drizzle 1 tsp of ghee evenly over it and cook on a medium flame for 2 to 3 minutes or till crisp.
Sprinkle 1 tsp of malgapodi powder and spread it evenly using a flat ladle and cook on a medium flame for 1 minute.
Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 4 more dosas.Serve immediately with coconut chutney and sambhar.

Sabudana Khichdi

Preparation :15 mins
Cook :3 mins
Total Time :1382 hours 18 minutes
Servings :Makes 2 servings (2serving )

Ingredients :

For The Sabudana Khichdi
1 cup sago (sabudana) , washed and drained
2 tbsp oil
1 tsp cumin seeds (jeera)
3/4 cup boiled and peeled potato cubes
salt or to taste
1/2 cup roasted coarsely powdered peanuts
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
5 to 6 curry leaves (kadi patta)
2 tsp lemon juice
2 tsp sugar

Method :

To make the sabudana khichdi, combine the sago and ¾ cup of water in a deep bowl, mix well and keep aside to soak for 2 hours. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the potatoes, sago, salt, peanuts, coriander, green chillies, curry leaves, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes.
Serve the sabudana khichdi hot.

Mini Nachni and Bajra Khakhra

Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 7 khakhras

Ingredients :

1/4 cup bajra (black millet) flour
1/4 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
1 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt and to taste
whole wheat flour (gehun ka atta) for rolling

Method :

Combine all the ingredients in a deep bowl and knead into a firm dough using warm water.
Divide the dough into 7 equal portions.
Roll out a portion of the dough into a 125 mm. (5\") diameter thin circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds.Cook on a slow flame until crisp using little pressure with help of a khakhra press.
Repeat steps 3 to 5 to make 6 more khakhras.Allow them to cool completely and store in an air-tight container. Use as required.

Rice Rava Dosa

Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 10 dosas

Ingredients :

1 cup rice flour (chawal ka atta)
1 cup semolina (rava / sooji)
1/2 cup curds (dahi)
1 tsp crushed black peppercorns (kalimirch)
salt to taste
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 tbsp chopped curry leaves (kadi patta)
1/2 tsp chopped green chillies
a pinch asafoetida (hing)
1/4 cup finely chopped onions
1 tbsp broken cashewnuts (kaju)
2 tbsp grated coconut
10 tsp oil for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the rice flour, semolina, curds, black pepper, salt and approx. 3¼ cups of water in a deep bowl, mix well using a whisk. Keep aside.
For the tempering, heat the ghee in a small non-stick pan, add the cumin seeds, curry leaves, green chillies, asafoetida, onions, cashewnuts and coconut and sauté on a medium flame for 5 minutes, while stirring occasionally.
Add this tempering over the rice-semolina mixture and mix well.
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.Pour ½ cup batter evenly on the tava (griddle), smear 1 tsp of oil on the dosa and cook it on a medium flame till it turns golden brown in colour.
Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 9 more rice rava dosas.Serve immediately with sambhar and coconut chutney.

Puri Bhaji

Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 2 servings

Ingredients :

For The Aloo Bhaji
1 1/2 cups boiled , peeled and chopped potatoes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 curry leaves (kadi patta)
1/2 cup sliced onions
1/2 tsp turmeric powder (haldi)
1 1/2 tsp green chilli paste
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
salt to taste

For The Puris
1 cup whole wheat flour (gehun ka atta)
2 1/2 tbsp oil
a pinch of salt
oil for deep-frying

Method :

For the aloo bhaji
For the aloo bhajiHeat the oil in a broad non-stick pan or kadhai, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the turmeric powder and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it lightly with a back of the spoon.Add the green chilli paste, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
For the puris
For the purisCombine the whole wheat flour, 2 tbsp of oil and salt all and knead into a stiff dough using enough water.Knead again with the remaining ½ tbsp of oil and cover and keep aside for 10 to 15 minutes.Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3\") diameter round.Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.Drain on absorbent paper.
How to proceed
How to proceedServe the aloo bhaji hot with puris.

Shahi Sprouts

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 2 to 3 servings

Ingredients :

1 cup sprouted moong (whole green gram)
1/4 cup chopped onions
1/2 cup chopped tomatoes
2 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tbsp red chilli powder
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
1 tsp dried mango powder (amchur) (optional)
1/4 cup chopped coriander (dhania)
1 tsp garam masala
1/2 tsp ginger-garlic (adrak-lehsun) paste

Method :

Take a pressure cooker, heat the oil and add the green chillies.Add the onions and saute till they turn golden brown in colour.Add the tomatoes, ginger-garlic paste and saute till tomatoes are cooked well.Add the sprouts, garam masala and mix well and cook for 5 minutes.Serve hot.

Cabbage Idli

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 3 to 4 idlis

Ingredients :

1/2 cup toovar (arhar) dal
1/2 cup long grained rice (basmati)
1/4 cup freshly grated coconut
10 whole dry kashmiri red chillies
1 tbsp tamarind water
1 cup finely chopped cabbage
1/2 cup finely chopped onions
salt to taste
oil for greasing

Method :

Clean,wash and soak toovar dal and rice together for 2 hours.Combine the coconut, red chillies and tamarind in a mixer and blend into a coarse paste by adding little water.Add the toovar dal and rice and blend again into a medium consistency paste.Add the salt and blend in a mixer again.Transfer the ground masala into a bowl and add cabbage and onions and mix well.Pour the mixture into greased idli moulds and steam in a steamer for 25 minutes.Serve hot by sprinkling oil while eating.